Chicken and egg rice bowl (Oyakodon) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 134) by Tim Anderson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on November 03, 2022

    I agree that it needs a bit of time to reduce the liquid but I found that I liked the concentration flavour and would likely go with the same ratio again and just reduce for longer. I think this makes a good 5 servings, if not 6. Overall nice balance of flavours and very hearty. Our result was closer to loosely scrambled eggs so I may have slightly overcooked but it was very well received by everyone at the table. I used a low sodium soy and I think you really need the full sodium as I ended up re-seasoning at the table. I also went with way more green onion for garnish. Thigh wise mine were quite small, so I went with a few extra to end up with about 400 grams of chicken.

  • JLDuck on July 05, 2018

    Very easy and delicious. The Shichimi Togarashi gave the dish a lift and worth adding. I halved the recipe. Found it was ok for two people. Maybe we were hungry (see previous comments).

  • clcorbi on March 19, 2018

    This is a very nice, comforting dish that I really enjoyed. However--the recipe makes WAY more than four servings! Which is certainly not a bad thing, but you really need to have quite a large skillet or wok in order to stir-fry this much food. Next time I'd probably halve the recipe since my skillet isn't large enough. Also, I found the amount of liquid added to be too high--I had to allow everything to reduce for around 15 minutes before I could add in the eggs. Other than adjusting the liquid, I'd definitely repeat this dish.

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